I was recently invited to participate in California Walnuts’ virtual salad party! I got to choose from several different entree salad recipes and I chose this one from Aida Mollenkamp. The recipe is Baby Beet Salad With Chevre And Savory Caraway-Walnut Granola and the reason I chose this one is because of the ingenious savory granola element added to a classic mix of stuff my family and I love.
The granola was super easy to make and totally delicious, wham bam thank you umami!
This recipe is an incredibly clever and creative way to elevate your salad. My beets weren’t babies…they were more like adolescents but I just cut them bite sized and I used some chioggia beets (they are the pretty striped ones) and some golden beets as well. I subbed in watercress and arugula for the greenery and I made my own pomegranate molasses, you can find it at specialty stores or online, I opted to whip up some myself:
1 cup pomegranate juice
2 Tbsp sugar
In a medium sauce pan combine juice with sugar, cook over medium heat till it reduces by 3/4. Super easy!
I was also thinking about subbing in roasted butternut squash for beets and maybe some gorgonzola piccante for goat cheese! You can use the granola recipe to add to any salad or just for a snack…move over chex mix there is a new sheriff in town! I loved this recipe and so did my son, while I was trying to take my photos the little salad burglar snuck in for a taste.
Aida’s recipes and techniques are amazing and innovative, so I couldn’t be more excited for one lucky reader to receive their own copy of her cookbook! All you have to do is follow me on twitter or “Like” my page on facebook and then post what your favorite way to eat walnuts is! I will then do a drawing and pick the lucky winner on June 30th! Excited to hear what y’all are doing with walnuts!